Sweet, smoky, and irresistibly sticky, this Char Siu Style Grilled Chicken brings the bold flavors of Chinese BBQ right into my kitchen. The chicken is marinated in a deeply savory glaze packed with hoisin, honey, garlic, and five-spice powder, then grilled or roasted until the edges caramelize and char beautifully. Every bite delivers tender, juicy meat wrapped in a glossy, flavorful coating.

Why You’ll Love This Recipe

I love how easy it is to create this takeout-style favorite at home. The marinade does all the heavy lifting, infusing the chicken with layers of flavor that are both familiar and unique. It works great on a grill or in the oven, and the results are always deliciously sticky and satisfying. Plus, the recipe is halal-friendly and uses boneless thighs for maximum juiciness and convenience.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2.5 lb boneless, skinless chicken thighs
2 large garlic cloves, minced or pressed
½ teaspoon Chinese five‑spice powder
¼ cup honey (preferably amber colored)
¼ cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons ketchup
Scant 4 teaspoons sesame oil
Salt & pepper, to taste

Directions

I start by patting the chicken thighs dry with paper towels. If they’re thick or uneven, I butterfly them so they cook evenly.
In a mixing bowl, I combine garlic, five-spice powder, honey, hoisin sauce, soy sauce, ketchup, and sesame oil to create the marinade. I always reserve half of this marinade for glazing later.
I coat the chicken thoroughly in the marinade, then cover and refrigerate it for at least 30 minutes (or up to 24 hours). If chilled, I let it come to room temperature before cooking.
I preheat a grill pan over medium-high heat or prepare a grill, lightly oiling the surface.
I grill the chicken for 6 to 10 minutes, flipping several times to ensure even cooking.
In the last 2 minutes, I brush on the reserved marinade to build that beautiful sticky glaze.
I check for doneness (internal temp should be 165°F), then let the chicken rest a few minutes before slicing and serving.

Servings and timing

Servings: 4
Prep Time: 10 minutes (plus marinating time)
Cook Time: 10 minutes
Total Time: About 30 minutes (not including longer marinate option)

Variations

I sometimes swap in chicken breast, but I watch it closely to avoid drying it out.
For a more traditional look, I add a touch of red food coloring or fermented red bean curd.
I tweak the glaze’s sweetness by brushing on more marinade toward the end.
When I want a crispier finish, I pop it under the broiler for the final minute.
I occasionally toss in chili flakes or a dash of hot sauce for a spicy twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use a skillet over medium-low heat with a splash of water to keep the chicken moist. Alternatively, I reheat it in the oven at 350°F for 10–12 minutes until warmed through. I avoid microwaving as it can affect the texture of the glaze.

FAQs

How long should I marinate the chicken?

I like to marinate for at least 30 minutes, but letting it sit for up to 24 hours in the fridge gives deeper flavor.

Can I bake this instead of grilling?

Yes, I often roast the chicken at 400°F for 20–25 minutes and then broil it for 1–2 minutes to get that charred finish.

What does Chinese five-spice taste like?

It’s a blend of sweet, savory, and slightly licorice-like spices, usually including star anise, cloves, cinnamon, Sichuan pepper, and fennel. It gives the dish its signature depth.

Can I freeze the marinated chicken?

Absolutely. I freeze it in a zip-top bag with the marinade, then thaw in the fridge overnight before cooking.

What can I serve this with?

I usually pair it with steamed jasmine rice, stir-fried veggies, or a cool cucumber salad for contrast.

Conclusion

This Char Siu Style Grilled Chicken is my go-to when I’m craving bold, sweet-savory flavors with minimal effort. It’s versatile, deeply satisfying, and easy to prepare on a weeknight or for a weekend cookout. Whether grilled, roasted, or broiled, the sticky glaze and juicy meat never disappoint.

Char Siu Style Grilled Chicken Thighs

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Author: Sue
Prep Time: 10 mins (plus marinating time)
Cook Time: 10 mins
Total Time: about 30 mins (with 30‑min marinate; more if you marinate longer)
Yield: 4 servings
Category: Main Course
Method: Grill / Pan‑grill / Roasting style glaze finish
Cuisine: Chinese / Cantonese inspired
Diet: Halal

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Description

Chicken marinated and roasted (or grilled) in a sweet‑smoky char siu style glaze, with crispy charred edges and a sticky, flavorful coating.

Instructions

Pat the chicken thighs dry with paper towels. If thighs are thick or uneven, butterfly them so they cook more evenly.
In a bowl, mix together garlic, five‑spice powder, honey, hoisin sauce, soy sauce, ketchup, and sesame oil to make the marinade. Reserve about half of this marinade for glazing later.
Add chicken to the marinade, coating well. Cover and marinate for at least 30 minutes (or up to 24 hours in the fridge). Bring to room temperature before cooking if refrigerated.
Preheat a grill pan over medium‑high heat (or prepare a grill). Lightly oil the pan or grill grates.
Cook the chicken for 6‑10 minutes, turning several times so both sides cook evenly.
During the final 2 minutes of cooking, baste the chicken with reserved marinade to build up a shiny, sticky glaze.
Check doneness: juices should run clear or internal temperature should reach 165°F (74°C). Remove chicken and let rest a few minutes before slicing and serving.

Notes

You can also roast in an oven or finish under the broiler if you prefer those methods.
White meat (chicken breast) cooks faster and may dry out—use thighs for juiciness.
For deeper color, you may use a drop of red food coloring or fermented red bean curd (optional).
Adjust sweetness or glaze intensity by brushing more reserved marinade near the end.